http://gourmettraveller88.com/2010/06/07/chinese-coconut-milk-red-bean-pudding/#utm_source=feed&utm_medium=feed&utm_campaign=feed discovering new tastes and rediscovering long-lost tastes ....... Tue, 15 May 2012 22:18:41 -0700 hourly 1 http://wordpress.org/?v=3.1.3 http://gourmettraveller88.com/2010/06/07/chinese-coconut-milk-red-bean-pudding/comment-page-1/#comment-6347 admin Sun, 29 May 2011 21:01:21 +0000 http://gourmettraveller88.com/?p=4782#comment-6347 Hi sheri, Agar agar is better for this recipe actually, also jello-y but different texture not bouncy like gelatin if I can describe it the best I can. I used gelatin because I could not find agar agar at that time but later I found in the asian grocery store here. Hi sheri, Agar agar is better for this recipe actually, also jello-y but different texture not bouncy like gelatin if I can describe it the best I can. I used gelatin because I could not find agar agar at that time but later I found in the asian grocery store here.

]]> http://gourmettraveller88.com/2010/06/07/chinese-coconut-milk-red-bean-pudding/comment-page-1/#comment-6319 sheri Tue, 24 May 2011 06:40:40 +0000 http://gourmettraveller88.com/?p=4782#comment-6319 hi, so using gelatin would be less jello-y compared to using agar agar? i though gelatin would be more jello-y. hi, so using gelatin would be less jello-y compared to using agar agar?
i though gelatin would be more jello-y.

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